Ingredients:

  • 1 large taro root (about 1 pound/450g), peeled
  • 2-3 tablespoons vegetable oil or avocado oil
  • 1 teaspoon sea salt (or more, to taste)
  • Optional seasonings: smoked paprika, garlic powder, onion powder, chili powder

Instructions:

  1. Wash and peel the taro root. Use a mandoline or sharp knife to slice the taro into very thin, uniform rounds (about 1/16 inch/1.5mm thick).
  2. Place the sliced taro in a large bowl of cold water for 15-30 minutes. This helps remove excess starch, resulting in crispier chips. Drain and pat dry thoroughly.
  3. In a bowl, lightly toss the dried taro slices with oil and salt. Add any desired seasonings.
  4. Preheat oven to 350°F (175°C). Arrange taro slices in a single layer on a baking sheet lined with parchment paper. Bake for 20-30 minutes, flipping halfway through, until golden brown and crispy. Watch closely to prevent burning.
  5. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the taro slices in small batches for 2-3 minutes per batch, until golden brown and crispy.
  6. Remove the chips from the oil (if frying) or baking sheet. Place on paper towels to drain excess oil and cool completely. They will crisp up more as they cool.
  7. Enjoy immediately or store in an airtight container for up to 2 days.